Wheat Free Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special. Eggs, fresh lemon juice, zest, sugar, butter, and a pinch of salt — that's the whole lineup, and every single one of those ingredients is naturally free of wheat. No flour, no starch, no thickeners hiding in the mix. The double-boiler method does all the heavy lifting, gently cooking the eggs to a safe 160°F while building that glossy, spoonable texture you want. Whisking in cold butter at the end gives it a richness that store-bought versions rarely match. Strain it through a fine-mesh sieve, chill it down, and you've got a jar of sunshine ready to spread on scones, swirl into yogurt, or dollop onto a pavlova. It's one of those recipes that feels far more impressive than the effort it actually takes.
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Learn more →Ingredients
8 servings
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 tbsp unsalted butter, cut into small cubes
- ¼ tsp fine salt
Instructions
- 1
Fill a small saucepan with about 1 inch of water and bring to a gentle simmer over medium heat. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- 2
Whisk the eggs, sugar, lemon juice, lemon zest, and salt together in the heatproof bowl until the sugar is dissolved and the mixture is smooth.
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